The Florentine t-bone steak is on everyone’s list of culinary highlights. Here’s what to expect from a really good bistecca alla fiorentina.The steak is cut from the loin, just below the rib cage and above the round or rump (depending on which side of the pond you come from!). The higher cuts, nearer to the rib cage also contain the fillet, whereas the lower cuts do not. The Bistecca alla Fiorentina refers to both cuts, which are known as bistecca nel filetto and bistecca nella costola respectively. This already creates some confusion, as a Bistecca alla Fiorentina outside Tuscany normally specifically refers to the bistecca nel filetto only; when ordering in Florence some tense moments may occur upon presentation of the dish.
See on theflorentine.net
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